Gluten-free quiche with fresh vegetables
Ingredients
For the quiche dough:
- 100 g soft butter
- 50 ml dried potato fiber
- 150 ml almond flour
- 1 1⁄2 tbsp psyllium seeds
- 1⁄2 tsp salt
- 2 eggs (size: L).
For the vegetable filling:
- 1⁄2 head of broccoli
- 2 carrots
- 1 onion or 1 leek or 2 spring onions
- 2 tomatoes
- 1 tbsp olive oil
- a little fresh thyme
- a little fresh rosemary
- some fresh sage
- 3 eggs
- 200 ml yoghurt, natural (lactose-free)
- a little salt and pepper
- a little nutmeg
Instructions
1. Preheat the oven to 200°C.
2. Mix the butter, dried potato fiber, almond flour, psyllium seeds and salt. Beat the eggs briefly and add them. The dough should be "elastic".
3. Put the dough into a mould about 20 cm in diameter and refrigerate for 30 minutes.
4. Cut the broccoli and carrots into cubes and the leeks and tomatoes into thin slices. Finely chop the fresh herbs. Beat the eggs well. Add the yoghurt, salt, pepper and nutmeg and mix.
5. Sauté the broccoli, carrots and leeks briefly in olive oil (3-5 minutes). Add the fresh herbs.
6. Pre-bake the pastry in the dish for 5 minutes.
7. Put the vegetable mixture (without the tomatoes) on the pre-baked pastry, then spread the tomatoes nicely on top and pour the egg mixture on top.
8. Bake the quiche for another 20 minutes.